Taste of travel: Keep your eyes on the pies

Thursday

Jan 21, 2010 at 12:01 AMJan 21, 2010 at 9:16 PM

Jan. 23 is National Pie Day, and like Nutella is to Europeans, apple pies are America’s signature food. If you think it’s pie time to consider a new version of the American staple, head to Rockland, Maine, on Sunday, Jan. 24, 1-5 p.m., where “Pies on Parade” celebrates crust-worthy creations by offering over 40 different pies to sample at participating Historical Inns, restaurants and pastry shops.

Charlene Peters

Jan. 23 is National Pie Day, and like Nutella is to Europeans, apple pies are America’s signature food.

If you think it’s pie time to consider a new version of the American staple, head to Rockland, Maine, on Sunday, Jan. 24 from 1 to 5 p.m., where “Pies on Parade” celebrates crust-worthy creations by offering over 40 pies to sample at participating historical Inns, restaurants and pastry shops.

OK, so Rockland may be a bit cold this time of year, but think of that warm flaky pie crust filled with fudge and pecans, or how about a comforting cheesy pizza rustica, courtesy of the historic LimeRock Inn, one of four Historic Inns of Rockland. Grab a plate and cozy up to a blazing fireplace at the Captain Lindsey House before heading out to stroll on over to the Berry Manor Inn and Granite Inn.

Pies run the gamut from egg and sausage pies to pizza pies to chicken pies to apple and berry pies and tarts — all for a worthy cause — to benefit the Area Interfaith Outreach Food Pantry. Last year, Pies on Parade turned out to be quite a success, surpassing the $10,000 mark in proceeds to benefit the hungry.

At the same time you sample and rate the pies of your liking, you can also test the waters of area eateries and inns to get a flavor for future visits to the area of Maine, where the almost extinct Puffin bird nests each summer. This year, those who stay at one of the Historic Inns will receive an exclusive tour of the Audubon Puffin Project Center, featuring Puff(in) Pastry Pies, and an exclusive tour of the Maine Lighthouse Museum with Lite Pies. Additionally, those staying at inns will be invited to an exclusive wine and pie tasting at the Wine Cellar. Call 877-762-4667 to reserve your spot on the tour. Meanwhile, enjoy a few pie recipes to get you in the mood for a happy pie day!

Contact Charlene Peters at cpeters@cnc.com.

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Key Limerock Pie

CRUST

1 cup ground vanilla wafers

1/4 cup ground granola

5 tablespoons butter (melted)

Preheat oven to 350 degrees. In a mixing bowl, blend together dry ingredients. Pour melted butter over mixture. Gently mix ingredients until wet using a wooden spoon. Lightly spray non-stick coating in a 9-inch pie plate. Then, pour wet mixture inside. Using a fork, work the wet mixture first along the side of the plate. Then, press remaining wet mixture evenly over the bottom of the plate. Bake for 5 minutes. Set aside to cool.

FILLING

3 egg yolks

1 teaspoon key lime zest

14 oz. Can sweetened condensed milk

1/2 cup fresh squeezed key limejuice

Using an electric mixer, beat egg yolks and zest at full speed for 5 minutes. Slowly, add condensed milk and beat for an additional 3 minutes until thickened. Reduce mixer speed to low and add juice. Beat just long enough to combine ingredients. Pour filling into cooled piecrust and bake for 10 minutes or until filling is completely set.

Note: After pie has cooled to room temperature, refrigerate for 1 hour and serve chilled with crème fraiche or whipped cream. Garnish as desired.

Makes 6-8 slices

- courtesy of Limerock Inn

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A Savory Ricotta Pie

PIE

1 pie shell (9” deep dish)

2 eggs

2 cups ricotta cheese

2 tablespoons chopped scallions

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Whip together the eggs, ricotta, scallions, oregano and thyme. Fold in the mozzarella and pour into the pie shell.

TOPPING

1 cup whole-wheat breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons chopped parsley

Combine the topping ingredients and spread over the pie. Bake for 40-50 minutes or until center is firm.

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